Ingredients

4 servings

　　

Omit

4 cloves of garlic

　　

Swap

1 pound asparagus for the zucchini

　　

Add

1 shallot, thinly sliced

　　1 cup frozen peas, defrosted

　　1/4 pound prosciutto, chopped or shredded

　　

Step 1

Cook the pasta as directed for the master recipe, #304.

　　

Step 2

Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Sauté the shallot with the garlic as above, then add the asparagus and cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.

　　Rachael Ray 365: No Repeats